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Whole-Wheat Ginger Scones

5.0(237)

Coconut oil should really be called butter, but then we’d confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.

by Martha Rose Shulman·published 2012-04-16

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Dessert, Side Dish

Servings

12 scones

Total time

35 min

Calories / serving

167 kcal

Ingredients (9)

serves

2 cups (250 grams) whole-wheat pastry flourwhole-wheat-pastry-flour
1 tablespoon (15 grams) raw brown sugarbrown-sugar
2 teaspoons (7 1/2 grams) baking powderbaking-powder
1/2 teaspoon (2 grams) baking sodabaking-soda
1/4 teaspoon (2 grams) saltsalt
6 tablespoons (85 grams) coconut oilcoconut-oil
2/3 cup (155 grams) buttermilkbuttermilk
1 tablespoon agave nectar or mild honeyhoney
1/2 cup (70 grams) finely diced candied gingerginger

Instructions (4 steps)

01Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
02Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you’re using a mixer, it will still have some lumps.
03Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.

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Rich recipe — supports nutrition-aware planning.